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Control de calidad de las pastas alimenticias

, 1993
La alimentación es uno de los factores mas importantes para una vida sana, es importante que los alimentos brinden los nutrientes necesarios para una buena alimentación.
González O., Rocío, Narváez de A., Pilar, Chasi A., Clara.   +2 more
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Pasta-Making Process: A Narrative Review on the Relation Between Process Variables and Pasta Quality

Foods, 2022
Andrea Bresciani, Alessandra Marti
exaly  

Effects of Mixing, Sheeting, and Cooking on the Starch, Protein, and Water Structures of Durum Wheat Semolina and Chickpea Flour Pasta

Food Chemistry, 2021
Luis A Bello-Perez, Jose Alvarez-Ramirez, Edith Agama-Acevedo   +2 more
exaly  

Degradation of Starch in Pasta Induced by Extrusion Below Gelatinization Temperature

Food Chemistry, 2023
Lavaraj Devkota, Sushil Dhital, Mike Sissons   +2 more
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Pasta From Yellow Lentils: How Process Affects Starch Features and Pasta Quality

Food Chemistry, 2021
Gianluca Giuberti, Andrea Bresciani, Alessandra Marti   +2 more
exaly  

Digestibility of Pasta Made With Three Wheat Types: A Preliminary Study

Food Chemistry, 2015
Andrea Curioni, Barbara Simonato, Gabriella Pasini   +2 more
exaly  

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

Critical Reviews in Food Science and Nutrition, 2010
Ivano De Noni
exaly  

A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Comprehensive Reviews in Food Science and Food Safety, 2016
Bernard Marcos, Christine Moresoli, Martin Mondor   +2 more
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Fortification of Pasta With Split Pea and Faba Bean Flours: Pasta Processing and Quality Evaluation

Food Research International, 2010
Valérie Micard
exaly  

Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches

Critical Reviews in Food Science and Nutrition, 2016
Bernard Marcos, Christine Moresoli, Martin Mondor   +2 more
exaly